Cheesecake Deviled Strawberries
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Cheesecake Deviled Strawberries
Dinner
End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.
From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.
Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨
Rich & Fruity Pound Cake
Looking for the perfect dessert? This strawberry cream cheese pound cake blends tangy cream cheese and sweet strawberries into a soft, luscious cake everyone will adore.
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The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
Description
A rich, buttery strawberry cream cheese pound cake loaded with fresh strawberries and finished with a fruity vanilla glaze. This luscious dessert is soft, moist, and perfect for brunches, celebrations, or sweet cravings any day of the week.
Ingredients
Scale
- For the cake:
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
- For the glaze (optional):
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Instructions
Notes
Prep Time: 20 minutes
Cook Time: 7585 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 12 slices
Storage: Room temp 3 days, fridge 1 week, freezer 2 months
Optional Glaze: Strawberry purée adds extra color and flavor
Pro Tip: Always use room temperature butter and cream cheese for smooth blending
Fresh Strawberry Rolls
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Strawberry Rolls
Description
Strawberry rolls are the perfect way to start your morning. Pillowy soft dough, filled with homemade strawberry jam, then drizzled with a tangy lemon cream cheese icing that seeps into every crevice.
Ingredients
Scale
- 1 cup Whole milk, warmed, 105°-110°
- 2 1/4 tsp Active dry yeast
- 1/4 tsp Sugar, to activate the yeast
- 6 tbsp Unsalted butter, melted
- 2 large Eggs, room temperature
- 1/2 cup White granulated sugar
- 4 cups All purpose flour, spooned and leveled. If too sticky add a couple extra tablespoons at a time
- 1 tsp Salt
Instructions
- In a bowl, stir together warm milk, yeast and 1/4 tsp sugar. Let stand until bubbly, about 10 minutes.
- In a bowl of stand mixer, add eggs, melted butter and yeast mixture.
- Next, add the flour, sugar and salt to the wet ingredients. Using a dough hook attachment, mix on low speed until dough begins to form. Then, increase speed to medium and knead for 5 minutes.
- As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl. Then, cover and let rise in a warm place until doubled in size, about 1 hour.
- In a saucepan, combine strawberries, sugar and lemon juice. Cook until the mixture begins to simmer. Use a potato masher to help mash the berries as they cook.
- Stir together water and cornstarch to create slurry. Pour into the strawberries and cook for 2-3 minutes until the mixture is very thick. Refrigerate until completely cool.
- Place the dough onto a lightly floured surface and roll dough into a 14×18 rectangle, about ¼" thick. Make sure the long side (18-inch) is closest to you.
- Using an offset spatula, spread an even layer of jam all the way to the edges of the dough.
- Using a pizza cutter, cut dough into 12 (1 1/2-inch) strips. Then, take each strip and roll away from you. Carefully place rolls into a lightly greased 9×13 pan.
- Loosely cover and let rise in a warm spot until doubled in size.
- Preheat oven to 350°. Bake rolls for 25-30 minutes until golden brown.
- In a bowl, add cream cheese, butter, powdered sugar and lemon zest. Using a hand held mixer, beat until smooth. Stir in milk and mix until combined.
- Then, spoon onto warm rolls and spread with an offset spatula.
Notes
Notes Properly measure your flour. Never use a measuring cup to scoop your flour. Instead, fluff your flour with a spoon and then spoon the flour into your measuring cup. Use the back of a knife to scrape off the excess.
Nutrition
- Calories: 346kcal
- Sugar: 17g
- Protein: 7g
Easy Blueberry Lemon Jam – Spoonful of Plants
Easy Blueberry Lemon Jam | Spoonful of Plants | Looking for a healthy jam without all that added sugar and pectin? This blueberry lemon jam is the perfect recipe and so easy. This jam has no refined sugars and vegan, the star to any toast, oatmeal, yogurt bowl and more.
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Easy Blueberry Lemon Jam
Description
This jam is full of naturally sweet flavor from ripe summer blueberries and just a touch of lemon zest. Perfect on toast, in yogurt, oatmeal and even ice cream!
Ingredients
Scale
- 4 cups blueberries washed and any stems picked off
- zest and juice from one small lemon
- 2 tablespoon maple syrup
Instructions
- Combine all ingredients in a quart size saucepan.
- On medium high heat, begin to mash (I used a potato masher) until most but not all of the blueberries are broken up.
- Bring to a boil.
- Lower heat and simmer for about 50-55 minutes, stirring every so often to prevent burning.
- Test with cold spoon (see above)*
- Let cool and transfer to a jar with lid.
- Refrigerate.
Notes
I have gotten a few questions regarding using frozen blueberries for this recipe. Although I have not tested this myself, I have had a few readers message me that frozen blueberries did in fact work for this recipe.
Nutrition
- Calories: 37kcal
- Sugar: 7g
- Protein: 0.4g
Pistachio Cherry Bread – festive & sweet!
Nothing screams Christmas quite like this Pistachio Cherry Bread. Made with boxed cake mix & pistachio pudding mix, this sweet dessert bread could not be easier! A irresistable almond glaze finishes it off perfectly! #thedarlingapron #sweetbread #pistachiocake #holidaybaking #maraschinocherries #christmastreats
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Pistachio Bundt Cake w/ Cherry Glaze
Description
Made with boxed cake mix and pistachio pudding mix, this pistachio bundt cake is incredibly moist and topped with a sweet cherry glaze. This recipe is perfect when you need a dessert that looks bakery-worthy without the fuss.
Ingredients
Scale
- 1 pkg. yellow cake mix
- 1 3.4 oz. box instant pistachio pudding
- 4 eggs
- ¼ cup vegetable oil
- 2 tbsp. water
- 1 cup sour cream
- ¼ tsp. almond extract
Instructions
- Preheat oven to 350 degrees. Thoroughly grease bottom and sides of a Bundt pan.
- In a large mixing bowl, combine cake and pudding mix. Add eggs, oil, water, sour cream & almond extract. Beat with a hand mixer for 2 minutes at medium speed until smooth. 1 pkg. yellow cake mix, 1 3.4 oz. box instant pistachio pudding, 4 eggs, ¼ cup vegetable oil, 2 tbsp. water, 1 cup sour cream, ¼ tsp. almond extract
- Pour into greased Bundt pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan for 5 minutes before inverting onto a wire rack to cool completely.
- Whisk together icing ingredients, starting with 1 tbsp. of milk and adding an extra if needed. Drizzle icing over the top of the cake and allow to drip down the sides. Let the icing dry before covering. 2 cups powdered sugar, 2 tbsp. butter, 1-2 tbsp. milk, 3 tbsp. maraschino cherry juice
Notes
Loaf pan method:
Split batter between 2 greased small loaf pans (8×4 inches) and bake 35-40 minutes
Adding maraschino cherries to the batter (optional but fun!):
Drain ¾ cup maraschino cherries and pat dry with paper towel. Cut in half & gently fold in cherry pieces into the batter before pouring into Bundt or loaf pans. Great for Christmas (Grinch bread)!
Blueberry Cinnamon Rolls – The Epicurean Mouse
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Blueberry Cinnamon Rolls
Description
These blueberry cinnamon rolls are fluffy and tender with the most amazing blueberry filling. In each bite, you get warm swirls of cinnamon sugar and sweet blueberry filling. I top each roll with a tasty blueberry cream cheese frosting
Ingredients
Scale
- 1 cup Whole milk, warmed to 110°
- 2 1/4 tsp Active dry yeast
- Pinch of sugar, to activate the yeast
- 6 tbsp Unsalted butter, melted
- 2 Large eggs, room temperature
- 1/2 cup White granulated sugar
- 4 cups All purpose flour
- 1 tsp Salt
- 1 cup Heavy cream, poured on top of risen rolls
Instructions
- Warm milk to 110°. Then, sprinkle yeast and a pinch of sugar on top and stir. Let mixture stand for 10 minutes. As you wait for yeast to bloom, melt butter inside the microwave. Let it slightly cool.
- Pour the yeast mixture, melted butter and eggs inside bowl of stand mixer with dough hook attachment.
- Add the flour, sugar and salt to the wet ingredients and mix on low speed until the dough begins to form. Then, increase speed to medium and knead for 5 minutes.
- As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl and cover lightly with a kitchen towel.Let the dough rise in a warm place for 1 hour or until doubled in size.
- In a saucepan, combine fresh blueberries, sugar, cinnamon stick, lemon juice and lemon zest. Heat until the blueberries begin to break down and the sugar is dissolved.
- Then, combine water and cornstarch and add to blueberry mixture. Cook the jam until the mixture is thick and coats the back of a spoon. Remove cinnamon stick and cool completely before using.
- Let butter soften at room temperature for 1-2 hours. Alternatively, you can also soften the butter by warming it in the microwave for 10-15 seconds.Then, in a separate bowl, combine brown sugar and cinnamon.
- Using a hand mixer, beat together cream cheese and butter. Once smooth, add the sifted powdered sugar, vanilla extract and cream. Mix until fluffy.
- Then, take 2 tbsp of blueberry jam and swirl it into the frosting. Do not combine completely. You want to have streaks of the blueberry jam rather than turning the frosting completely purple.
- Place dough onto a lightly floured surface and roll dough into a 12×24 rectangle, about 1/4" thick.
- Use an off set spatula to spread softened butter onto the dough. Sprinkle the dough with cinnamon sugar. Then, take blueberry jam and spread on top, leaving a 1" border.Make sure to reserve 2 tbsp of jam for the cream cheese frosting.
- Start on the short side of the dough and roll dough into a log. BEWARE: This is super messy and you will have jam spill out. Just keep rolling.
- Use non-flavored dental floss to slice the roll into 12 equal pieces. Place rolls into a greased 9×13 pan. Lightly cover with a kitchen towel and let the dough rise in a warm place until doubled in size.
- Preheat oven to 350°. Pour heavy cream on top of risen rolls. Then, bake the cinnamon rolls for 28-30 minutes. The tops will be a dark golden brown.
- Once the rolls finish baking, let them sit for 10 minutes. Then, add small dollops of frosting on top of each roll. Use an off set spatula to spread the frosting over the warm rolls.
- Garnish with fresh blueberries.
Nutrition
- Calories: 496kcal
- Sugar: 32g
- Protein: 8g
How to Make Blueberry Sauce
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How to Make Blueberry Sauce
Description
These rustic Blueberry Hand Pies are easy to make and incredibly delicious. What better way to enjoy fresh, summer blueberries than in these tasty little pie bites!
Ingredients
Scale
- 1 cup blueberries
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1/4 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Combine all ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer until thickened, abut 3-5 minutes.
Notes
** Nutritional information is an estimate and may vary.
Nutrition
- Calories: 78kcal
- Sugar: 16g
Frozen Yogurt Granola Cups with Berries
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Frozen Yogurt Granola Cups with Berries: A Refreshing and Healthy Treat
Description
A high-protein, fiber-rich frozen treat featuring a chewy almond-oat base and a creamy Greek yogurt center topped with antioxidant-rich berries.
Ingredients
Scale
- 3/4 cup Rolled oats
- 1/4 cup Natural almond butter
- 3 4 tbsp Honey or maple syrup
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 1/2 cups Greek yogurt full-fat recommended
- 1 cup Mixed fresh berries strawberries, blueberries, raspberries
Instructions
- Base: In a bowl, mix oats, cinnamon, almond butter, honey, and vanilla until a sticky dough forms.
- Line: Place 12 liners in a muffin tin.
- Press: Distribute the granola mixture evenly across the liners and press down firmly to create a solid base.
- Fill: Top the granola with a generous dollop of Greek yogurt (about 2 tablespoons per cup).
- Top: Press fresh berries into the yogurt and add any remaining granola crumbles.
- Freeze: Freeze for a minimum of 4 hours until the yogurt is solid.
- Serve: Remove from the freezer and let sit for 35 minutes before peeling off the liner.
Notes
Customization: Add a few mini dark chocolate chips to the granola base for a more dessert-like experience.
Vegan Option: Use coconut-based yogurt and maple syrup for a 100% plant-based version.
Consistency: If your almond butter is very stiff, microwave it for 10 seconds to make it easier to incorporate into the oats.
Strawberry Cheesecake Cinnabon Rolls Recipe
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Strawberry Cheesecake Cinnabon Rolls Recipe
Description
Strawberry Cheesecake Cinnabon Rolls combine several beloved treats into one deliciously indulgent dessert or breakfast. By blending the soft, buttery texture of a cinnamon roll with the rich and creamy tang of cheesecake and the freshness of strawberries, this recipe takes traditional cinnamon rolls to a whole new level.
Ingredients
Scale
- For the Dough:
- The dough is the base of your rolls and needs to be soft, fluffy, and slightly sweet. For this, youll need:
- 2 cups (240g) all-purpose flour
- 1/2 cup (120ml) whole milk, lukewarm
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Cheesecake Filling:
- This will add the creamy, tangy element to your rolls, making them irresistibly indulgent:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup (120ml) sour cream or Greek yogurt
- For the Cinnamon Sugar Filling:
- The classic cinnamon sugar filling gives these rolls that familiar Cinnabon flavor, but well enhance it with the cheesecake filling and strawberries:
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, softened
- For the Strawberry Topping:
- Fresh strawberries add a burst of flavor and color to the rolls, creating a lovely contrast with the rich cheesecake filling:
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
- For the Cream Cheese Icing:
- A creamy, tangy icing that complements the rich, sweet rolls:
- 4 oz (115g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1–2 tablespoons whole milk, as needed for consistency
- Pinch of salt
Instructions
- Step 1: Preparing the Dough: Activate the YeastIn a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
- Step 1: Preparing the Dough: Mix the DoughIn a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, the softened butter, egg, and vanilla extract. Mix until a dough starts to form. You can use a wooden spoon or your hands at this stage.
- Step 1: Preparing the Dough: Knead the DoughOnce the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If it’s too sticky, you can add a little more flour, but be careful not to add too much as you want a soft, tender dough.
- Step 1: Preparing the Dough: Let the Dough RiseForm the dough into a ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Step 2: Making the Cheesecake Filling: Blend the Cream CheeseWhile the dough is rising, prepare the cheesecake filling. In a medium-sized bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy.
- Step 2: Making the Cheesecake Filling: Add the Other IngredientsAdd the granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt). Beat everything together until fully combined and smooth. Set aside for assembly.
- Step 3: Preparing the Cinnamon Sugar Filling: Make the Cinnamon Sugar MixtureIn a small bowl, mix the brown sugar, cinnamon, and salt. Set this aside, ready for the roll assembly.
- Step 3: Preparing the Cinnamon Sugar Filling: Prepare the ButterSoften the butter (you can microwave it for a few seconds or let it sit at room temperature) until it’s spreadable, but not melted.
- Step 4: Assembling the Rolls: Roll Out the DoughAfter the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle, about 16 inches by 12 inches (40 cm x 30 cm).
- Step 4: Assembling the Rolls: Spread the ButterUsing a pastry brush or the back of a spoon, spread the softened butter evenly over the dough, leaving a small border around the edges.
- Step 4: Assembling the Rolls: Add the Cheesecake FillingSpoon the cheesecake mixture over the buttered dough, spreading it out evenly with a spatula or the back of a spoon. Be careful not to go all the way to the edges to prevent it from spilling out during baking.
- Step 4: Assembling the Rolls: Sprinkle the Cinnamon SugarEvenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.
- Step 4: Assembling the Rolls: Roll Up the DoughStarting from the long edge, carefully roll the dough into a tight log. Once you have the full roll, pinch the seam to seal it.
- Step 4: Assembling the Rolls: Cut the RollsUse a sharp knife or dental floss to cut the dough into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish or a similar-sized dish, ensuring they’re close but not touching.
- Step 4: Assembling the Rolls: Let the Rolls RiseCover the rolls loosely with plastic wrap or a clean towel and let them rise for about 30-45 minutes, or until they’re puffed up and touching each other.
- Step 5: Baking the Rolls: Preheat the OvenPreheat your oven to 350°F (175°C) while the rolls are rising.
- Step 5: Baking the Rolls: BakeOnce the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they’re golden brown and cooked through. If they start to brown too quickly, cover them loosely with aluminum foil.
- Step 5: Baking the Rolls: Cool SlightlyRemove the rolls from the oven and allow them to cool for about 10 minutes before adding the icing and strawberry topping.
- Step 6: Preparing the Cream Cheese Icing: Mix the IcingIn a medium-sized bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add the milk until you reach a smooth, spreadable consistency.
- Step 6: Preparing the Cream Cheese Icing: Drizzle or SpreadOnce the rolls have cooled slightly, drizzle or spread the icing over the warm rolls. The warmth of the rolls will help the icing melt slightly, creating a luscious, creamy topping.
- Step 7: Preparing the Strawberry Topping: Slice the StrawberriesSlice the fresh strawberries thinly, then toss them with a tablespoon of sugar if you like them extra sweet.
- Step 7: Preparing the Strawberry Topping: Top the RollsGently arrange the sliced strawberries on top of the rolls. The sweetness of the strawberries balances the richness of the cheesecake and cinnamon filling, creating a perfect flavor combination.
Notes
Dough Rising Time: The first rise for the dough typically takes about 1 to 1.5 hours, depending on the temperature of your kitchen. Make sure your dough is kept in a warm, draft-free spot to rise efficiently.
Yeast Activation: Ensure your yeast is fresh. If your yeast doesnt foam after 5-10 minutes when mixed with warm milk, it may be expired and youll need to use fresh yeast for the recipe.
Softening Ingredients: For the best results, make sure the cream cheese, butter, and sour cream are softened before mixing them into the filling or icing. Cold ingredients will lead to lumps in the filling or icing.
Freezing the Rolls: If you’d like to make these ahead of time, you can freeze the unbaked rolls after assembling them. Simply freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. When youre ready to bake, let them thaw in the refrigerator overnight and then allow for a final rise before baking.
Customization: Feel free to switch out the strawberries for other fruits like blueberries, raspberries, or peaches. You can also experiment with different flavorings, like lemon zest or cinnamon, to make the rolls uniquely yours!
Cinnamon Sugar Variation: If you want an extra kick of cinnamon flavor, you can increase the amount of cinnamon in the filling or sprinkle some on top of the rolls before baking.
Icing Consistency: If your icing is too thick, add milk a teaspoon at a time until it reaches a drizzle-able consistency. If it’s too thin, add a bit more powdered sugar to thicken it up.
Dont Skip the Second Rise: The second rise is important for the rolls to puff up and achieve that light, fluffy texture. Make sure you allow for this step, even if you’re in a rushtrust us, its worth the wait!
Cinnamon Roll Pancakes
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Cinnamon Roll Pancakes
Description
Cinnamon Roll Pancakes will be the star of the show at breakfast! Swirls of cinnamon through out and topped with cream cheese glaze!
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (may need to add a little more if batter is too thick)
- 1 Tablespoon vegetable oil
- 1 large egg beaten
- OR use pancake batter from a mix (we like Bisquick)
Instructions
- Prepare Cinnamon Filling first:In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (Set this aside and let it rest for 10 to 15 minutes. You want it just slightly thick.)
- Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
- OR If using a boxed mix, prepare according to package directions.
- Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
- Heat a large skillet or griddle over low heat. Spray with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet.Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
- When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!
Notes
This recipe makes about 8 pancakes.
